news letter april-june 2021- new final - 1

Giving Food a Future

April-June 2021

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FoodPro | April - June 2021 | 2

Iron deficiency anemia and zinc deficiency have

continued to be major nutritional problems in

developing countries in all age groups including

children. Poor bioavailability of minerals from plant

foods due to presence of phytic acid is identified to

be the major etiological factor. Complementary

food mixes (CFM) and Indian flat bread mixes

(IFBM) comprising of cereals and pulses were

formulated in the Institute. Bioaccessibility of iron

and zinc was enhanced by dephytinisation of the

mixes by thermal treatment and further promoted

by addition of acceptable spices at 1-2% level.

Among the spices tested, cumin enhanced the in

vitro protein digestibility to the maximum extent

followed by fennel, cumin and ajwain. Ajwain and

fennel enhanced the bioaccessibility of iron in CFM

and cumin in IFB to a significant extent. Fennel

enhanced the bioaccessibility of zinc to a

maximum extent in both the products. On the

whole, spices enhanced the bioaccessibility of iron

An exploratory trial of food formulations

with enhanced bioaccessibility of iron and

zinc aided by spices

Research Highlights by 3-6 fold in CFM and 1.7-2.5 fold in IFBM and zinc

bioaccessibility was enhanced by 1.2-2.0 fold in

both the products. The increased bioaccessibility

of iron and zinc in the products can be attributed to

degradation of phytic acid, release of minerals

entrapped in the food matrix by thermal treatments

and improved digestibility of starch and protein

hydrolysis by the spices. Addition of spices to these

formulations at sensorial acceptable levels is a

promising food based approach for alleviation of

iron and zinc deficiencies.

3 New Technologies 7Events

Technologies Transferred 52Research Highlights Entrepreneurs Speak...

3 6Research Highlights New Collaborations

4 Selected Publications 8Technologies Transferred

Valorization of black gram by-product

protein using ultrasonication and

micronization

The milling of black gram generates substantial

amount of by-product. Although black gram

by-product is a valuable protein-rich source

owing to its germ fraction, no attempts have been

made to valorise it. As a result, the valorization of

protein extracted from black gram using

ultrasonication and micronization was attempted

and the functional properties were compared.

(Source: Aishwarya Jaiswal, Vansdeep Patania and

Jyothi Lakshmi A, 2021; LWT Food Science and

Technology, 2021, 143)


New Technologies

Ragi based biscuits

Biscuits, an all-time snack are ready-to-eat,

convenient and low cost food product that is

consumed among all age groups. They are easy to

carry during travel in variety of pack sizes suiting to

individual tastes with a good shelf life. Biscuit apart

from offering good taste, provide substantial

energy having wholesome and nutritious quality at

affordable prices. Biscuits can function as a vehicle

of nutrition to either common man or to targeted

groups. There is potential for healthy/therapeutic

products like sugar free, high fiber, low calories etc.

As ragi is a rich source of protein, dietary fiber,

vitamins and minerals, ragi has been utilized in the

preparation of biscuits. Ragi based biscuits are

made from soft dough based on creaming and

processed in Rotary Moulder. The biscuits are

baked in the continuous tunnel type oven as

followed for sweet soft dough type biscuits. The

technology of Ragi based biscuits is ready for

transfer.

The micronization increased water absorption

capacity by 73%, and also improved emulsifying

activity and zeta potential of protein.

Ultrasonication technique yielded better results in

the case of oil absorption capacity which

increased by 15% and foaming capacity by 70%.

Thermal analysis indicated changes in structure

of protein, particularly in the case of

ultrasonication. The structural analysis

suggested changes in the protein sub-units;

however, no changes were recorded in

secondary structure of the protein. The outcomes

suggested that the micronization (thermal) and

ultrasonication (non-thermal) treatments has

affected protein functionality differently and

hence can be selected according to the desirable

end-use. For instance, micronized black gram by-

product protein could be used as potential

binder/emulsifier agent in products where binding

or oil-water interface is crucial. However, the

sonicated protein can find application in products

requiring suitable air-water interface properties.

Therefore, this study indicates the potential of

these techniques for the valorization of by-product

proteins.

(Source: Mohammad Hassan Kamani, Jyoti Semwal,

Meera M S, 2021; LWT Food Science and Technology,

2021, 144)


Technologies Transferred Continuous idli making unit (Tarani Foods

Pvt. Ltd., Hyderabad)

Modi f ied atmosphere packaging of

minimally processed vegetables (Aparna

Agro, Belgaum)

Fruit syrups and squashes (State Mission

Management Unit, Aizwal)

Herbal disinfectant and sanitizer products

Due to Covid-19 pandemic there is considerable

demand for sanitizer and disinfectant products. In

this direction, CSIR-CFTRI has developed five

different herbal disinfectant and sanitizer products

(aerosol disinfectant, liquid & gel based hand

sanitizers, potable and bulk goods spray

disinfectants) with proven potential of antimicrobial

actions against the most common bacteria viz.,

Escherichia coli, Staphylococcus aureus,

Salmonella and Bacillus cereus. Further,

validation on COVID-19 virus has revealed 99%

viral reduction or disinfection. These intended

products could be used as disinfectant in mist

sanitization system or walk-in chambers.

Furthermore, the formulation could also be used

as aerosol spray, liquid or gel based hand

sanitizers and bulk goods disinfection systems.

The formulated ingredients have GRAS status.

Technology scale up studies and field trials were

carried out and the products were found as

potential alternatives to chemical disinfectants and

sanitizers. Product storage/stability studies

suggested that the products are safe and stable.

Also these herbal formulations did not cause any

adverse effects like allergic reactions/irritations on

the skin and body.

RTS Fruit juice and Beverages (Mr. Kavan

Raje Ursu, Periyapatna; State Mission

Management Unit, Aizwal)

Spirulina Choco bar and Spirulina Cereal

bar (Algae Centre, Tirupur; Servosonic

Foods, Kerala)

Nutra Chikki with added Spirul ina

(Algae Centre, Tirupur)

Tomato products: preparation (Manikonda

Foods OPC Pvt. Ltd., Telangana)

Nutri Fruit bars with immune boosters

(Integrated Management Services,

Mumbai)

Shelf Stable Chapati (Shivtara Grain Milling

Pvt.Ltd., Patancheru)


Entrepreneurs Speak...

SIA Fresh Foods Private Limited, Chennai was incorporated in the Year April 2020, a startup officially recognized by Department for Promotion of Industry and Internal trade (DIPP), GOI which is managed by young Ex-corporate professionals with a diverse back ground.

Products Ranges and Brand

Our company is selling Fresh Fruits, Vegetables and Processed Vegetables retail sales through our own mobile app under the brand name “I Love Fresh” which is available on both Google Play store and as well as iOS APP store. We are also planning to include other daily essentials, groceries to our customers very shortly.

Vision and Challenges

The essentials e-commerce purchase is growing at a CAGR of 20% every year and being a start-up, we want to utilize this growing space and create value addition to our customers and generate more employment to the people. Currently, we are providing services in 10 pin code locations at Chennai and we want to spread out the operations throughout Chennai city in the next 2 years.

We are a boot-strapped startup with funding limits which has its limitation in competing with big players and controlling the wastage is a big challenge. To minimize wastage, we have started with next day delivery which gives us time

Role of CFTRI in catalyzing growth ofyour firm

The brand name of CFTRI has by itself been a source of respect among the public. The learning gained with reference to product preservation and shelf-life enhancement has been immense and we have been implementing the same at our firm.

Minimally Processed Vegetables technology of CFTRI will foster the growth of our brand because the majority of the population prefer to cooked food at their home to be healthy and also, they like to strike a balance between eating home cooked food and eating outside There is a need for convenient product like Minimally processed Vegetables and Fruits which will encourage individual, working women’s and families to cook healthy food regularly at their home.

to collate the day's orders and procure raw materials accordingly.

The delivery of the goods in proper condition is a task as we're dealing with various types of fruits and vegetables in varying maturity stages. Soft items tend to get damaged easily in bulk packaging and in transit so better packaging techniques and handling methods are a constant work in progress.


Events

Covid-19 Webinar (April 16, 2021)

Webinar on “Covid-19 Appropriate Behaviour

and Vaccinat ion Strategies (Kannada)”

was held.The event was inagurated by

Dr. Sridevi Annapurna Singh, Director,

CSIR-CFTRI. Dr. P.V. Ravindra, CSIR-CFTRI

Covid Testing centre spoke on CSIR-Sero

Survey & SARS Cov2 genomics. Dr. Mudassir

Azeez Khan, Head, Dept. of Community Medicine.

MMC&RI delivered talk on “Vaccination

options and realising the herd immunity”.

Dr. Kala R. Swamy, Chief Medical Officer,

Your advice to emerging startups

Connect with respective technology research

institutes like CFTRI for your product

development and also to understand the

industry best practices.

Make use of every opportunity to learn and

never shy away from any responsibilities be it

big or small.

Create a budget and examine your source of

funds even before you start, keeping in mind

that reaching the break-even point could be a

year away.

New Collaborations

Khadi and Village Industries Commission (KVIC), Mumbai on (April 16, 2021)

MoU was signed to collaborate in areas of mutual

interest in developing the village industries

verticals covered under Gramodyog Vikas Yogana

Scheme of the Govt. of India. CSIR-CFTRI will be

sharing the knowledgebase for the Implementation

of flagship programmes of KVIC such as SFURTI,

PMEGP etc.

CSIR-CFTRI spoke on “Covid-19: Clinical

perspectives of Covid-19 positive patients” on this

occasion.

Survival of the fittest is the norm in every

industry and creating a brand, a name for

your firm among hundreds and thousands of

firms will take time. So patience and constant

self- assurance is important.

Don’t be afraid to make changes to your

business plan. Changing along with

customer preferences and social conditions

will only help your business grow in the long

run.

Do not focus on phenomenal short-term

growth, instead aim at sustained long-term

growth.

The introduction of cut vegetables in the near

future has already been welcomed by many for its convenience and hygienic methods of

packaging.

National Technology Day (May 11, 2021)

Monograph on Home-scale Processing

and Preservation of Fruits and Vegetables


For more details visit:https://www.cftri.res.in/publications

This monograph which is of comprehensive nature

details basic principles as well as techniques

adopted for preservation of fruits and vegetables,

while highlighting the key technical points related to

each of the processing techniques.

Various value added products from fruits such as

Lemon, Orange, Mango, Tomato, Cashew apple,

Sapota, Apple, Banana, Pineapple, Jackfruit,

Guava, Grape, Papaya, Carambola, Loquat, Musk

Melon, Bilwa and Palmyrah Palm Kernel are

covered in detail.

The section on vegetables details about value

addition to widely grown items such as Sweet

turnip, green Chilies, Carrot, Peas, Peth and

Bamboo, besides canning of non-acid and curried

vegetables and drying protocols.

Cost: Rs.330/- (including Rs.30/- towards handling

and postage charges by Registered parcel).

Payment may be made by SBI Collect

National Technology Day 2021 was held at

CSIR-CFTRI on 11th May, 2021 in the virtual

mode. The Chief Guest, Dr. V. Prakash,

Former Director, CSIR-CFTRI & Formerly

CSIR-Distinguished Scientist delivered National

Technology Day Lecture “Food Science for

Food Technology”. Dr. Sridevi Annapurna Singh,

Director, CSIR-CFTRI presided over the function.

Dr. Rajesh Matche, Head, TTBD gave an

overview of the technologies licensed to parties in

2020-21.

Selected Publications

Food Processing Machineries Portal

The B2B market is growing exponentially, and the

food industry isn’t lagging behind in adapting to the

growing trend. Machinery suppliers, which serve to

MSMEs and emerging entrepreneurs, are one of

the primary stakeholders in the food processing

business. CSIR-CFTRI being one of the leading

R&D institutions in the country in the area of Food

Technology, caters to the needs of the food

industry, MSMEs and entrepreneurs. CSIR-

CFTRI launched a Food Machinery Portal to

facilitate a platform for sharing the details of the

state-of-art food processing machineries marketed

by manufacturers with entrepreneurs. There are

232 registered users with the portal. The portal will

be a One-stop solution for both suppliers and

buyers, which can ease out the challenges faced

by entrepreneurs and startups.

Registration Link URL: http://fmp.cftri.res.in

news letter april-june 2021- new final - 1

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